PLT #FantasticalFoodFight

While tip-toeing through the internet, I came across Fantastical Food Fight. And, while I’m REALLY bad at timed anything, this really intrigued me. A dish is picked, make your own version, compare. I liked that.

And April’s theme … the BLT! Not that I think there’s anything you can do to a BLT to improve it. Bacon, mayonnaise, bacon, lettuce, bacon, tomatoes, bacon, bread. But perhaps, just perhaps, there is another way to have a BLT.

Crispy pancetta, arugula and sun-dried tomatoes, some olive oil and balsamic vinegar, all tucked inside a ciabatta roll. Well, that works for me.

The arugula is from our garden. The sun-dried tomatoes too – the last jar from last summer.

You may find this shocking, but there really isn’t a recipe for this.

  • Ciabatta roll or loaf
  • Thinly sliced pancetta or prosciutto
  • Arugula
  • Sun-dried tomatoes

Heat oven to 425.

On a baking sheet, make a single layer of the pancetta or prosciutto. Should take about 10 – 15 minutes. Remove from oven and let cool.

Pile everything onto the ciabatta.

Drizzle with olive oil and balsamic vinegar. (I suggest a balsamic glaze or reduction)

DIG IN!



Parisian Steak and Cheese Croissant Sandwiches

Okay, so this is another better late than never recipe! Thank goodness the folks over at IHCC like me enough to not be bothered by my lateness. Right now we’re cooking and baking through Giada de Laurentiis‘ books and recipes.  

The challenge – Out of Italy. A Giada recipe that is not Italian. There were plenty to choose from. Surprised? I was. I chose a recipe for Parisian Steak and Cheese Croissant Sandwiches.

  • 4 (4-ounce) beef steaks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature
  • 4 croissants
  • 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
  • 2 cups arugula
  • 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

NOTE: Okay. I cheated. I made only one. I made a filet roast over the weekend and put aside a steak sized slice to make this for myself for lunch during the week.

Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.

Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves.

Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the sliced roasted pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

NOTE: Very tasty. Very easy. Definitely a do-again recipe!